Oats Nuts Cookies|Rolled Oats, Walnut, Pumpkin Seeds, Pine Seeds & Dried Cranberry|Goodcookingideas
Oats Nuts Cookies|Rolled Oats, Walnut, Pumpkin Seeds, Pine Seeds & Dried Cranberry|Goodcookingideas
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Ingredients: For 30 cookies
Unsalted butter 100g/1/2 cup
Brown sugar 180g/1 cup
Egg 1 pc
Milk 15ml
Cinnamon powder 12g/1tsp
Salt 6g/1 tsp
Vanilla extract 4g/1 tsp
All-purpose flour 250g/2 cup
Baking powder 8g/2tsp
Rolled Oats 250g 2 ½ cup
Chopped nuts (Walnut, Pumpkin seeds, Pine seeds) 180g/1 ½ cup
Chopped dried cranberry 80g/1 cup
Pre-heat oven to 356℉/180℃. Bake 12-14minutes
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#Cookie#OatCookie#NutsCookie
5 Simple & Healthy Ingredients Mix Nuts Florentine Cookies | Almond Crisps 果仁脆片 杏仁脆片 坚果仁麦芽酥片 杏仁瓦片 年饼
Easy & Healthy Mix Nuts Recipe. It's only need 5 ingredients & Florenta.
Mix Nuts Florentine Cookies | Almond Crisps
#坚果仁麦芽酥片
Ingredients :
Florenta 500g
Almond flakes 杏仁片 500g
Pumpkin seeds 南瓜仔 250g
Sunflower seeds 葵花子 250g
Black & white sesame 黑/白芝麻
* 500g Florenta = 1kg of Mix Nuts
*Bake in a preheated oven at 160 ℃, for 15 minutes. Or u can baked it until golden brown!
*While the crisps haven’t hardened up, you may use a pizza cutter or a sharp knife to slice the cookies into square or rectangular shape.
切片动作要非常快,且不能让风扇直吹着果仁脆片。否则脆片冷却了,切片时就容易碎掉。
Pumpkin Protein Breakfast Cookies
Nutritional Information (per serving*):
Calories: 269; Total Fat (14g); Saturated Fat (3g); Monounsaturated Fat (6g); Carbohydrates (31g); Protein (8g); Fibre (5g); Sodium (7mg); Omega-3 Fatty Acids (1g).
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Ingredients:
3 cups old fashioned rolled oats
1 cup peanut butter (nut butter or alternative)
1 cup pumpkin puree, canned
½ cup chopped dates or raisins
¼ cup chia seeds
¼ cup ground flax
¼ cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ground cloves
Instructions:
Preheat the oven to 325˚ F . Line a cookie sheet with parchment paper.
In a large bowl, mix all ingredients together until well combined.
Shape dough into 12 large balls and flatten with the palm of your hand.
Bake for 15 minutes. Allow to cool for 30 minutes and serve.
Store baked cookies in an airtight container at room temperature for up to 1 week.
Extra Tips:
If you have a sensitivity or allergy to gluten, ensure you use gluten-free oats.
Consider soy butter or seed butter if you have an allergy to peanut butter.
If you don’t have pumpkin puree, use 1 cup or 2-3 mashed banana puree instead.
Add some chocolate chips or coconut flakes for extra crunch and flavour.
Make a batch of these cookies and freeze them for later! Store up to 1 month in your freezer.
10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy
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So Yummy brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking.
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Easy Pumpkin Seed Cookies 3 Ingredients: gluten-free
These easy pumpkin seed cookies are soft in the centre and crunchy outside. The pumpkin seed cookies are dairy-free and gluten-free with only egg whites, sugar and ground pumpkin seeds. This recipe is a version of my easy almond cookie recipe. I was curious to see if I could make a nut-free cookie that was gluten-free. And guess what? The pumpkin seed cookies were a hit with my friends and family. I used raw pumpkin seeds and ground them in my NutriBullet, then whipped up two egg whites, added a half cup of sugar, mixed, and chilled them for 15-30 minutes. The next step is to scoop out the cookie dough and roll them into flattened balls, flatten and bake it in my oven for 13-15 minutes.
They taste so delicious. Soft in the centre and crunchy on the outside. Don't be put off by the green colour of the cookie.
#glutenfree #pumpkinseeds #3ingredientcookies #glutenfreecookies #3ingredientsrecipes
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Takes = 10 mins prep + chill time 30 minutes
Bakes = 15 minutes
Makes = about 24 small cookies
Equipment = grinder/food processor/NutriBullet, electric mixer, baking trays and large bowl.
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Chapters
0:00 intro pumpkin seed cookies 3 ingredients
0:45 step 1 grind pumpkin seeds
1:26 step 2 whisk egg whites
1:45 step 3 gently fold in sugar and ground pumpkin seeds
3:10 step 4cover and chill in the fridge for 15 to 30 mins
and preheat oven 200˚C, 180˚C fan, 400˚F, 350˚F fan
3:23 step 5 paper one 2 baking trays then scoop out and place on the tray flatten
4:38 step 6 bake 13-15mins until golden
4:50 cool 10 minutes before eating
5:09 outro
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Ingredients
* Ground pumpkin seeds – 200g, 7.1 oz (1 + 1/4 cup)
* White sugar – 100g, 3.5 oz (1/2 cup)
* Egg white only – 2
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Healthy Pumpkin Breakfast Cookies (Gluten-free & Vegan)
Packed with whole oats, pumpkin puree, almond butter and flax seeds, these healthy pumpkin breakfast cookies are jammed with nutritious ingredients, and yet they taste like treats! Serve them as a quick grab-and-go breakfast, pack them as a school snack, or eat them as dessert. Or, better yet, hide them from your kids and save them for yourself (I won’t tell). The cookies have a delicious pumpkin spice flavor and are gluten-free, vegan and can be made nut-free.
Get the full recipe here:
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Equipment, tools and ingredients I use in this recipe:
Ice cream scoop with lever:
18x13-inch baking sheet:
Pre-cut parchment sheets:
Parchment snack bags:
Sunflower seed butter:
Stevia-sweetened chocolate chips:
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